Taiwanese Salt and Pepper Chicken-Basil Peppercorn Chicken
Taiwanese Salt and pepper chicken-Basil peppercorn chicken
- Prep time
- 30 min
- Cook time
- 20 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 boneless chicken thigh ( , around 320g)
- 2/3 cup sweet potato starch ( , or you can use other starch to replace it)
- 1 small bunch of basil
- oil for deep-frying
- 1.5 tbsp. light soy sauce
- 1 tbsp. beer
- 1/8 tsp. Chinese five spice powder
- 3 garlic cloves ( , finely grinded)
- 1 egg ( , smaller one)
- 1 tsp. white pepper
- 1 tbsp. sugar
- 2 tsp. salt
- 1 tbsp. white pepper
- 1/2 tsp. Chinese five spice
- 2 tsp. salt
- 1/4 tsp. curry powder
Instructions
- 1
Clean fresh basil leaves and drain completely with kitchen paper.
- 2
Mix all the marinating ingredients with chicken meat. Combine well and set aside in fridge for 30 minutes to 1 hour.
- 3
Add half of the flour in the marinating bowl and mix well.
- 4
Heat up oil to 170 degree C. Place the remaining flour in the plate and coat each chicken pieces with a thin layer of flour.Slow the heat to medium heat and fry the chicken pieces for 2 to 3 minutes until golden brown.Transfer out and cool down slightly (around 2 to 3 minutes).
- 5
Reheat the oil around 150 degree C and then add basil leaves in. And then continue heating the oil until really hot, return the fried chicken pieces to fry for around half minute.
- 6
Mix seasonings